If you’re craving a delightful treat that perfectly balances soft, buttery texture with a sweet almond glaze and a cheerful pop of color, you’re in for a real treat with this Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe. These classic cookies are a celebration of simple yet flavorful ingredients coming together to create a festive bite that’s as fun to look at as it is to eat. Whether you’re baking for a holiday, a family gathering, or just because, these cookies bring warmth and joy to every occasion with their tender crumb and joyful sprinkle topping.
Ingredients You’ll Need
Gathering your ingredients is the first step on a rewarding baking adventure that’s straightforward and satisfying. Each ingredient plays a crucial role, delivering richness, texture, or that signature almond flavor that makes these cookies irresistible.
- 1 cup unsalted butter (soft room temperature): Provides a creamy, tender base that ensures your cookies are soft and buttery.
- ¾ cup granulated sugar: Sweetens the dough while helping create a light texture when creamed with butter.
- 3 large eggs (room temperature): Adds moisture and structure, ensuring each cookie holds its shape.
- 3 tablespoons whole milk: Contributes to a soft dough consistency and tender crumb.
- 1 teaspoon almond extract: The star flavor that gives these Italian cookies their distinctive, fragrant almond note.
- 2â…ž cups all-purpose flour: Forms the foundation of the dough, providing structure and a delicate chew.
- 2½ teaspoons baking powder: Gives your cookies a subtle rise, ensuring they’re light and airy.
- ½ teaspoon salt: Enhances all the sweet and nutty flavors, balancing the sweetness.
- 2 cups powdered sugar (sifted): Creates the luscious almond glaze that perfectly coats each cookie.
- ½ teaspoon almond extract: Added to the glaze for an extra punch of that iconic almond flavor.
- 2-3 tablespoons whole milk: Adjusts the glaze to just the right consistency; smooth and dippable but not runny.
- Rainbow-colored nonpareil sprinkles: The whimsical finishing touch that adds delightful color and crunch.
How to Make Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe
Step 1: Creaming the Butter and Sugar
The magic begins by creaming the soft butter and granulated sugar together until they’re light, fluffy, and squeaky clean on the sides of your bowl. This step is key as it traps air, giving your cookies that beautiful, tender texture we all love.
Step 2: Adding Eggs, Milk, and Almond Extract
Beat in the eggs one at a time, taking care to fully incorporate each before the next. Then, add the whole milk and almond extract to infuse your dough with moisture and that delicious almond aroma. Don’t forget to scrape down your bowl often to mix everything evenly!
Step 3: Combining Dry Ingredients
While your wet ingredients mingle, sift the flour, baking powder, and salt to ensure a light, even flour mixture. This step prevents clumps and ensures your cookies bake up evenly.
Step 4: Mixing the Dough
On low speed, slowly add your dry mixture to the wet ingredients. The dough will thicken considerably, so scrape all around the bowl and at the bottom to make sure the flour is fully incorporated without overmixing.
Step 5: Chilling the Dough
Cover your dough and refrigerate for 30-45 minutes. This chilling phase is essential as it firms up the dough, making it easier to scoop and roll into smooth, perfect balls that hold their shape during baking.
Step 6: Preparing to Bake
Preheat your oven to 350°F and line three baking sheets with parchment paper. Using a cookie scoop, portion the dough into roughly 1½-tablespoon balls, rolling them between your palms for a uniform shape. Space them about 2 inches apart to give the cookies room to spread evenly.
Step 7: Baking the Cookies
Bake the cookies for about 10-12 minutes until their tops remain pale and the bottoms are just barely golden on the edges. If you’re space-limited, bake one sheet at a time and keep the others refrigerated until ready. Let them cool slightly on the sheet before transferring to a wire rack to cool completely – this keeps them from breaking.
Step 8: Making and Applying the Almond Glaze
Whisk together powdered sugar, almond extract, and milk in a medium bowl. The consistency should be thick but dippable—think honey or maple syrup. Dip the top of each cooled cookie into the glaze, letting excess drip off before placing back on the rack. Work in small batches so the glaze sets properly before adding the sprinkles, ensuring they stick without sliding off.
Step 9: Adding Rainbow Sprinkles
Sprinkle your rainbow-colored nonpareils over the freshly glazed cookies. This adds a joyful pop of color and just the right hint of crunch to each bite. Let the glaze harden fully at room temperature before stacking or serving.
How to Serve Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe
Garnishes
For an extra festive touch, sprinkle a gentle dusting of powdered sugar over the finished cookies or add a few edible flowers alongside the plate. These small details elevate the cookie presentation without overwhelming the delightful almond and colorful sprinkles.
Side Dishes
Pair these cookies with a warm cup of espresso or a creamy cappuccino to complement the almond notes beautifully. They also work wonderfully alongside a fresh fruit salad for a lighter contrast that balances the sweetness.
Creative Ways to Present
For parties or gifting, arrange the cookies in a decorative tin lined with colorful parchment paper, separating layers with tissue to protect the glaze. Alternatively, stack them tied with a satin ribbon for an irresistibly charming homemade gift.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe fresh by storing them in an airtight container at room temperature. They’ll remain tender and flavorful for up to a week without losing their charming glaze or delightful crunch of sprinkles.
Freezing
If you want to enjoy these cookies later, freeze the unglazed cookie dough balls on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, simply thaw overnight. For baked cookies, freeze fully cooled and glazed cookies between layers of parchment in an airtight container to avoid sticking.
Reheating
Gently warm the cookies in a low oven (around 300°F) for a few minutes to refresh their softness. Avoid microwaving once glazed, as this can melt the almond glaze and cause sprinkles to slide off.
FAQs
Can I use almond flour instead of all-purpose flour?
Using almond flour will change the texture and structure quite a bit, making the cookies more crumbly and dense. For best results with this Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe, stick to all-purpose flour.
What can I substitute if I don’t have almond extract?
Vanilla extract is a suitable substitute, but it won’t replicate the distinct almond flavor. You could also try a small amount of amaretto liqueur for a similar nutty note, but only if you don’t mind adding alcohol to your cookies.
Why do I need to chill the dough before baking?
Chilling firms the dough, making it easier to handle and helps the cookies keep their shape while baking. It also enhances the flavor development in the batter.
Can I decorate these cookies differently?
Absolutely! You can switch up the glaze by adding a touch of lemon zest, or use colored glazes for themed occasions. Try other sprinkles or chopped nuts for variety while still honoring the essence of the Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe.
How long does the almond glaze take to harden?
Depending on ambient temperature and humidity, the glaze typically sets within 30-60 minutes at room temperature. Patience is key because it ensures the sprinkles stay perfectly in place.
Final Thoughts
There’s something incredibly heartwarming about baking and sharing Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe. This recipe combines simple ingredients with joyful decoration to create cookies that not only taste amazing but bring a smile with every bite. Whether it’s your first time trying almond glaze or you’re revisiting a beloved classic, these cookies are sure to become a staple in your baking repertoire. Grab your mixing bowls and sprinkles — happy baking!
Print
Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These classic Italian cookies are delightfully soft and buttery with a hint of almond extract. Perfectly sized for serving at gatherings or enjoying with a cup of coffee, they feature a smooth, sweet glaze topped with colorful rainbow sprinkles that add a festive touch. Easy to prepare with simple ingredients, these cookies bake to a tender texture and are chilled before baking to ensure perfect shape and consistency.
Ingredients
Cookie Dough
- 1 cup unsalted butter (soft room temperature)
- ¾ cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons whole milk
- 1 teaspoon almond extract
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Glaze and Topping
- 2 cups powdered sugar (sifted)
- ½ teaspoon almond extract
- 2–3 tablespoons whole milk (start with 2 tablespoons then add the third if needed for consistency)
- Rainbow-colored nonpareil sprinkles
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream together the unsalted butter and granulated sugar on medium speed for 1-2 minutes until the mixture is light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate. Then add the whole milk and almond extract, mixing until completely combined. Scrape down the bowl and paddle to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients until fully incorporated. The dough will be very thick. Scrape the bowl and paddle to ensure all flour is mixed in evenly.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 to 45 minutes until firm enough to scoop and roll into balls easily.
- Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line three large baking sheets with parchment paper and set aside.
- Shape Cookies: Using a 1½-tablespoon cookie scoop, portion the dough, then roll each portion into a smooth ball with your hands. Place each dough ball on the prepared baking sheets, spacing them about 2 inches apart. Each baking sheet holds 12 cookies.
- Bake Cookies: Bake in the center of the preheated oven for 10-12 minutes or until the tops are still pale and bottoms are just barely golden around the edges. If baking one sheet at a time, refrigerate the remaining dough balls.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Wait until cookies are fully cooled before glazing.
- Prepare Glaze: In a medium bowl, whisk together the sifted powdered sugar, almond extract, and 2 tablespoons of milk until smooth. Add the optional third tablespoon of milk if needed to achieve a honey-like consistency—thin enough to dip but thick enough to stay on cookies.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, letting excess drip back into the bowl. Place glazed cookies back on the wire rack.
- Add Sprinkles: After glazing 2-3 more cookies, sprinkle rainbow nonpareils on top while glaze is still soft so sprinkles stick well without sliding off. Repeat until all cookies are coated and decorated.
- Set Glaze: Allow the glazed and decorated cookies to sit at room temperature until the glaze fully hardens before serving or storing.
Notes
- Use room temperature butter and eggs for easier mixing and better texture.
- Chilling the dough is essential to prevent spreading and for easy shaping.
- Do not overbake; cookies should remain light in color with only the edges slightly golden.
- The glaze consistency is key: it should coat the cookies without dripping off completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, omit the almond extract and use vanilla extract instead.
